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Beef and Portobello Stew

Yields1 ServingPrep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

Serve this versatile beef stew recipe in edible bowls made of hollowed-out large crusty rolls, or bake it under a puff pastry crust for a quick and easy pot pie.

 ⅓ cup (75 mL) all-purpose flour
 ½ tsp (2 mL) salt
 ½ tsp (2 mL) dried thyme
 ¼ tsp (1 mL) pepper
 ¼ tsp (1 mL) crushed dried rosemary
 1 lb (500 g) stewing beef, cut into 1 in (2.5 cm) cubes
 2 tbsp (30 mL) vegetable oil or butter
 ½ cup (125 mL) leeks (white part only), shallots or onions, chopped
 1 clove garlic, minced
 4 cup (1 L) coarsely chopped portobello mushrooms (1 in/2.5 cm chunks)
 2 ½ cup (625 mL) beef broth or stock
 ½ cup (125 mL) dry red wine
 1 tbsp (15 mL) tomato paste
 salt and pepper to taste
1

In shallow bowl, combine flour, salt, thyme, pepper and rosemary. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken stew.

2

In Dutch oven or stockpot, heat oil over medium heat. Brown beef cubes on all sides in batches. Add leeks, garlic and mushrooms to Dutch oven; cook until leeks are soft, about 5 minutes. Gradually stir in broth, scraping up brown bits from bottom of pan. Stir in wine and tomato paste; mix well. Bring to boil. Add browned beef and reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.

3

To thicken, whisk 2 to 3 tablespoons (30 to 45 mL) cold water into reserved flour mixture until smooth. Gradually whisk into bubbling stew. Cook and stir until sauce thickens. Season with salt and pepper.

4

Nutrition Facts

0 servings

Serving size

4 - 6 Servings

Amount per serving
Calories190
% Daily Value *
Total Fat 7g9%
Total Carbohydrate 10g4%
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.